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Restaurant Style Black Beans

Restaurant style black beans with a creamy, glossy texture are simmered until thick and studded with whole beans. This Mexican side dish uses oil-fried onion and garlic, then a quick mashing step for a rich, velvety finish with cilantro garnish.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Black bean base
  • 3 can (15 oz) black beans drained and rinsed
  • 3 tbsp olive oil
  • 1 white onion quartered
  • 6 clove garlic minced
  • 2 bay leaves
  • 1 tsp cumin
  • 0.5 tsp black pepper
  • 0.5 tsp salt
  • 1 cup vegetable or chicken broth
  • 0.25 cup cilantro chopped
  • lime juice to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat the olive oil in a large pot over medium heat. Add the quartered onion and cook for 2 minutes, stirring once or twice to keep it from sticking.
  2. Add the minced garlic and cook for 1 minute until fragrant. Keep the heat at medium so the garlic browns lightly rather than burning.
Simmer and thicken
  1. Add the drained black beans, bay leaves, cumin, black pepper, salt, and broth to the pot. Bring everything to a simmer and cook uncovered for 20 minutes, stirring occasionally so the mixture thickens evenly.
  2. Mash about 1/4 of the beans against the side of the pot to create a creamy consistency while keeping some beans whole. This will make the beans glossy and thicker without turning them fully smooth.
Finish and serve
  1. Taste the beans and adjust seasonings with lime juice. Remove the bay leaves, then stir well to distribute the citrus flavor.
  2. Stir in the chopped cilantro and serve hot. The beans should look creamy with visible whole beans and fresh green flecks.

Notes

Pro tip: For the creamiest texture without overcooking, mash only about 1/4 of the beans and keep the pot uncovered so the broth reduces. Store in an airtight container in the fridge for up to 4 days; reheat with a splash of water or broth. Freezing is yes—freeze up to 3 months and thaw overnight in the fridge. Dietary swap: use vegetable broth (or water) and confirm the beans are no-added-sugar to keep it vegetarian.